How to reduce the sweetness of a cake recipe without reducing the sugar [closed]

How to reduce the sweetness of a cake recipe without reducing the sugar [closed] - Closeup of piece of yummy homemade cheesecake with berries in syrup on top served on plate

I am experimenting with cake recipes for my son's wedding. His fiancé wants a vanilla almond cake, and I have found a recipe that is nearly perfect, but a little too sweet. I have tried simply reducing the sugar, but even reducing it a small amount messes with the texture of the cake. I am trying to find if there is a way to tone down the sweetness without changing the texture or tenderness of the cake. Any suggestions?

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How do you neutralize sweetness in a cake?

To offset sweetness, just ask your tongue what else it wants: salty, bitter, sour, umami, even spicy....You could:
  • Increase the amount of salt called for by \u215b to \xbc teaspoon at a time.
  • Incorporate a salty ingredient, like roasted peanuts, crushed pretzels, or potato chips.
  • Garnish with flaky salt just before baking.


    • What happens if you put less sugar in a cake?

    Sugar provides more than just sweetness to your baked goods. Without enough sugar, your baked goods might turn out rubbery, pale, or dry. Whenever you want something to be less sweet, refer to this guide to find out how much sugar to reduce.

    What happens if I remove sugar from a recipe?

    Reducing sugar affects overall flavor as well as sweetness Baking with reduced sugar produces less-sweet treats, of course, but lack of sugar also tends to increase blandness as well. Like salt, sugar is a flavor enhancer.


    REDUCE YOUR SUGAR INTAKE: 10 tips that helped me cut sugar effectively



    Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

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